• 한국축산식품학회지
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• 제40권6호
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• pp.896-907
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• 2020

Imaging technique or computer vision (CV) technology has received huge attention as a rapid and non-destructive technique throughout the world for measuring quality attributes of agricultural products including meat and meat products. This study was conducted to test the ability of CV technology to predict the quality attributes of beef. Images were captured from longissimus dorsi muscle in beef at 24 h post-mortem. Traits evaluated were color value (L*, a*, b*), pH, drip loss, cooking loss, dry matter, moisture, crude protein, fat, ash, thiobarbituric acid reactive substance (TBARS), peroxide value (POV), free fatty acid (FFA), total coliform count (TCC), total viable count (TVC) and total yeast-mould count (TYMC). Images were analyzed using the Matlab software (R2015a). Different reference values were determined by physicochemical, proximate, biochemical and microbiological test. All determination were done in triplicate and the mean value was reported. Data analysis was carried out using the programme Statgraphics Centurion XVI. Calibration and validation model were fitted using the software Unscrambler X version 9.7. A higher correlation found in a* (r=0.65) and moisture (r=0.56) with 'a*' value obtained from image analysis and the highest calibration and prediction accuracy was found in lightness (r²_c=0.73, r²_p=0.69) in beef. Results of this work show that CV technology may be a useful tool for predicting meat quality traits in the laboratory and meat processing industries.

• 한국축산식품학회지
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• 제42권3호
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• pp.389-397
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• 2022

Carcass vascular rinsing and chilling involves infusing a chilled isotonic solution (98.5% water and a blend of mono- and di-saccharides and phosphates) into the vasculature immediately upon exsanguination. Primary purposes of carcass vascular rinsing are to (1) effectively remove residual blood from the carcass; (2) lower internal muscle temperature rapidly; and (3) optimize pH decline by effective delivery of glycolytic substrates in the rinse solution. Previous studies have revealed that the beef carcass vascular rinsing early postmortem positively affects meat quality, product shelflife, and food safety. Thus, the objective of this review is to provide a more comprehensive understanding of the physical and biochemical mechanisms associated with beef carcass vascular rinsing, focusing on the relationship between quality attributes (CIE L^*, a^*, b^*; chemical states of myoglobin; oxygen consumption and sarcomere length) and muscle metabolic response to various substrate solutions (Rinse & Chill^®, fructose, sodium phosphate, and dipotassium phosphate) that stimulate or inhibit the rate of glycolysis early postmortem. In addition, this review discusses the absence of metabolite residues (phosphorus, sodium, and glucose) related to the application of the chilled isotonic solution. This review primarily focuses on beef and as such extending the understanding of the mechanisms and meat quality effects discussed to other species associated with vascular rinsing, in particular pork, may be limited.

• Journal of Animal Science and Technology
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• 제64권1호
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• pp.143-154
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• 2022

This study was conducted to evaluate the relationship among market weight, slaughter age, yield grade, and primal cut yield in Hanwoo. A total of 403 Hanwoo (Korean native cattle) was assessed for carcass traits such as carcass cold weight, backfat thickness, ribeye area, dressing percentage, yield index, and marbling score. The production yield of the individual major primal cuts of Hanwoo beef was also measured. Carcass cold weight, ribeye area, and backfat thickness, which affect meat quality increased with increased market weight (p < 0.05). The production yield of the ten major primal cuts also increased with increased market weight (p < 0.05). In terms of slaughter age, carcass cold weight, ribeye area, and backfat thickness all increased from 25 months to 28-29 months, and the production yield of all prime cuts also increased with increasing slaughter age. According to the meat yield grade, carcass cold weight and backfat thickness increased from grade A to grade C, although the ribeye area was not affected. The combined findings of the study suggest that slaughtering Hanwoo at the weight of 651-700 kg and 701-750 and age of 28.23 and 29.83 months could be desirable to achieve the best quality and quantity grade of Hanwoo beef. However, the positive correlation of carcass cold weight and backfat thickness, and the negative correlation of the yield index according to primal cuts yield indicated that it is necessary to couple the slaughtering management of cattle with improved genetic and breeding method of Hanwoo to increase the production yield of the major prime cuts of Hanwoo beef.

• 한국식품조리과학회지
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• 제23권2호통권98호
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• pp.187-194
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• 2007

이 연구는 시중 유통 브랜드 한우와 비브랜드 한우의 품질 특성을 조사하기 위하여 이화학적, 미생물학적, 관능적, 평가로 품질특성을 알아보고자 하였다. 채끝을 기준으로 할 때 국내산 브랜드 소고기의 100 g 당 평균 가격은 7,200원, 비브랜드 소고기은 2,974원이었다. 브랜드 한우에서는 지방의 함량이 높은 경향을 보였지만, 브랜드 한우와 비브랜드 한우간에는 유의적 차이가 없는 것으로 나타났다. 국내산 브랜드 한우와 비브랜드 한우 모두 pH는 약 5.27로 차이가 없는 것으로 나타났다. 브랜드 한우의 lightness(Hunter L value)가 조금 더 높은 경향을 보였으나 유의적인 차이는 나타나지 않았다. 가열육에서의 조직감을 보면 비브랜드 한우가 gumminess, fracturability chewiness에서 브랜드 한우보다 높은 경향을 나타냈으며, 이중 gumminess, fracturability에서는 브랜드 한우와 비브랜드 한우간에 유의적 차이가 있었다. 미생물적 안전성 차원에서 볼 때 국내산 브랜드 한우의 비브랜드 한우와 차이가 나지 않는 것으로 나타났다. 신선육의 관능평가에서는 육색, 지방색, 근내지방도, 향미, 종합적 기호도에 있어서 모두 유의적 차이가 나는 것으로 나타났다. 또한 조리 후 관능평가에서도 브랜드 한우가 비브랜드 한우에 비해 색, 향미, 다즙성, 연도, 맛, 씹힙성, 종합적 기호도가 우수한 것으로 나타났다.

• 한국식품영양과학회지
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• 제36권11호
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• pp.1486-1490
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• 2007

본 연구는 Zygosaccharomyces rouxii Y-80 균주를 배양하여 제조한 발효양념의 활용 가능성을 조사하기 위하여 수행된 것으로, 발효양념을 양념갈비의 제조에 이용하여 갈비육의 품질특성 변화를 조사하였다. 소갈비육의 pH는 발효양념과 비발효양념이 매우 유사하게 감소하는 경향을 보였으며, 발효양념을 사용한 갈비육에서 적색도의 변화가 적었다. 또한 가열감량은 발효양념으로 숙성시킨 갈비육의 가열감량이 비발효양념의 가열감량보다 다소 낮게 측정되었다. 발효양념으로 숙성시킨 갈비육의 보수력은 거의 일정하게 유지되었으나 비발효양념을 사용한 경우 보수력은 숙성 5일 후 83%에서 91%로 다소 증가되었다. 전체적으로 전단력은 증가하는 경향이었으며 발효양념으로 숙성시킨 갈비육의 전단력이 발효시키지 않은 양념으로 숙성시킨 경우보다 낮은 값을 보였다. 관능적으로 갈비육의 연도, 다즙성은 비발효갈비양념을 사용한 경우가 다소 높았으며, 갈비육의 색, 향과 전체적인 기호도는 발효양념을 사용하여 숙성시킨 갈비육이 높게 평가되었다.

• 융합경영연구
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• 제2권2호
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• pp.10-14
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• 2014

The study investigated consumption patterns and inclination of consumers of Hanwoo meat being more expensive than imported meat and/or beef cattle meat based on the author's business experience at the shop in Budang Seongnam. The author who has managed shop firstly investigated customers' inclination and/or propensity. The author heard specific customer's story at neighboring shopping center, and each customer's buying method, occupation, financial power and apartment size and others, and forecast visiting customer's buying and demand upon part of the beef that customer asks for. The aut hor who sold out limited scope of beef product at limited area thought that he did narrow scope of business. The author would make effort to sell product enough to meet customer's taste by better quality product from point of view of customers. The author would make effort to supply good quality beef products to the customers who relied upon the author's butcher's.

• Asian-Australasian Journal of Animal Sciences
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• 제24권5호
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• pp.713-722
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• 2011

The aim of this study was to confirm Pseudomonas spp. as the specific spoilage organism (SSO) of chilled beef during aerobic storage and to establish a model to predict the shelf life of beef. Naturally contaminated beef was stored at $4^{\circ}C$, and the spoilage limit of Pseudomonas organisms was determined by measuring several quality indicators during storage, including the number of Pseudomonas organisms, total number of bacteria, total volatile basic nitrogen (TVBN) values, L value color scale scores and sensory evaluation scores. The beef was then stored at 0, 4, 7, 10, 15 or $20^{\circ}C$ for varying amounts of time, and the number of Pseudomonas organisms were counted, allowing a corresponding growth model to be established. The results showed that the presence of Pseudomonas spp. was significantly correlated to each quality characteristic (p<0.01), demonstrating that Pseudomonas spp. are the SSO of chilled beef and that the spoilage limit was $10^{8.20}$ cfu/g. The Baranyi and Roberts equation can predict the growth of Pseudomonas spp. in beef, and the $R^2$ value of each model was greater than 0.95. The square root model was used as follows, and the absolute values of the residuals were less than ${0.05:\;{\mu_{max}}^{1/2}$ = 0.15604 [T+(-0.08472)] (p<0.01), $R^2$ = 0.98, $\lambda^{-1/2}$ = 0.0649+0.0242T (p<0.01, $R^2$ = 0.94). The model presented here describes the impact of different temperatures on the growth of Pseudomonas spp., thereby establishing a model for the prediction of the shelf life of beef stored between 0 to $20^{\circ}C$.

• 한국축산식품학회지
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• 제39권2호
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• pp.197-208
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• 2019

The aim of this study was to investigate the relation of sensory quality traits of cooked beef to fresh meat quality and histochemical characteristics, especially muscle bundle traits, in the longissimus thoracis muscle of Hanwoo steers. Cooking loss negatively correlated with softness, initial tenderness, chewiness, rate of breakdown (RB), and amount of perceptible residue (AR) after chewing (p<0.05), and drip loss showed negative correlation with RB and AR (p<0.05). All the attributes of tenderness exhibited negative correlation with the Warner-Bratzler shear force value (p<0.05). Marbling score and the intramuscular fat (IMF) content showed positive correlation with all the organoleptic characteristics, including tenderness attributes, juiciness, and flavor (p<0.05). Regarding histochemical characteristics, muscle fiber size did not have a significant correlation with all the sensory quality traits, although the area percentage of type I fiber was related with softness, initial tenderness, and chewiness (p<0.05). On the contrary, the characteristics of muscle bundle were related to all the sensory tenderness attributes (p<0.05), and the sensory tenderness increased with smaller muscle bundle size (p<0.05). These results suggest that the IMF content and bundle characteristics can be used as indicators for explaining the variations in sensory tenderness in well-marbled beef.

• 문화기술의 융합
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• 제9권5호
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• pp.753-760
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• 2023

본 연구에서는 1⁺⁺등급 소고기에 비해 1등급 저온처리 및 숙성기간에 따른 소고기의 품질향상 및 숙성효과를 시도하였다. 1⁺⁺등급 소고기의 지방함량과 전단력은 13.03%와 114.26N이었으나, 1등급 소고기는 3.21%와 149.67N이었다. 한편, 1등급 소고기를 -26℃에서 12시간 저온처리하고 0℃에서 14일간 저온 숙성한 결과 전단력은 87.85N으로 크게 감소하였으며 전체적인 기호도, 부드러움, 다즙성, 풍미 및 씹는 질감는 향상되었다. 필수 유리아미노산 함량은 1⁺⁺ 등급 소고기에서 22.17mg/100g으로 낮았으나 1등급 3개 시료에서 41.31~45.11 mg/100g으로 함량이 높았으며, 저온처리에 따른 함량 변화는 없었다. 소고기의 특정 성분으로 타우린은 30.94~34.41 mg/100g으로 소고기 등급에 따른 함량차이는 적었지만 Anserine과 Creatine은 19.68 mg/100g, 소고기 1⁺⁺등급은 70.01 mg/100g으로 낮았다. 단일불포화지방산/포화지방산 비율로서의 올레산(c18:1)/스테아르산(c18:0)의 함량비는 1⁺⁺등급 소고기는 5.29로 낮았으나 1등급 쇠고기는 6.13~6.78로 높았다. 또한 1등급 소고기는 저온처리 조건 및 숙성기간에 따른 이들 지방산의 함량비에 변화가 없었다. 본 연구 결과, -26℃에서 12시간 동안 저온 처리한 후 0℃에서 14일 동안 숙성함으로써 1등급 소고기의 품질을 향상시킬 수 있었다.

• 한국축산식품학회지
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• 제38권1호
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• pp.1-13
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• 2018

The objective of this study was to investigate quality attributes of beef patties formulated with dried pumpkin pulp and seed mixture (PM). Four different meatball formulations were prepared where lean was replaced with PM as C (0% PM), P2 (2% PM), P3 (3% PM) and P5 (5% PM). Utilization of PM decreased moisture and increased ash content of the patties. Incorporation of 5% PM (P5) increased the pH value of both uncooked and cooked patties compared to C group. Increasing levels of PM increased water-holding capacity. No significant differences were found in cooking yield and diameter change with the addition of PM. Incorporation of PM increased fat and decreased moisture retention of the samples. $a^*$ values were decreased with PM addition, where $L^*$ values did not differ among treatments and $b^*$ values were similar in C, P3 and P5 samples. Textural properties were mostly equivalent to control samples with the incorporation of PM even at higher concentrations. The addition of PM did not significantly affect any of the sensory scores tested. These results indicated that utilization of PM presents the opportunity to decrease the amount of meat besides to improve healthier profile without causing negative changes in physical, chemical and technological quality of beef patties.